Kyufta Bozbash is a hearty Armenian soup featuring large, tender meatballs made with lamb and rice, cooked in a flavorful broth with chickpeas, potatoes, and dried fruits. The combination of savory meat with sweet prunes or apricots is distinctly Armenian.
Ingredients
- 500 g ground lamb
- 0.5 cup rice (uncooked)
- 1 egg
- 1 onion (grated)
- 1 cup chickpeas (cooked or canned)
- 2 potatoes (cubed)
- 0.5 cup dried prunes or apricots
- 8 cups lamb or beef broth
- 2 tbsp tomato paste
- 1 tsp turmeric
- salt and pepper (to taste)
- 0.5 cup fresh herbs (cilantro, dill)
Instructions
-
1
Mix ground lamb with rice, grated onion, egg, salt, and pepper. Knead well until mixture holds together.
-
2
Form into large meatballs, about the size of a tennis ball. Each serving gets one large kyufta.
-
3
Bring broth to boil. Add tomato paste and turmeric, stir well.
-
4
Carefully add meatballs to the broth. Reduce heat and simmer for 20 minutes.
-
5
Add potatoes, chickpeas, and dried fruit. Continue simmering for 20-25 more minutes.
-
6
Taste and adjust seasoning. The broth should be flavorful and slightly sweet from the dried fruit.
-
7
Serve in deep bowls with one kyufta per bowl. Garnish with fresh herbs.
Tips & Variations
The meatballs should be very large - one per person. Handle them gently when adding to the broth. The rice inside the meatballs cooks as they simmer, making them tender.
Cultural Background
Bozbash-style soups are common throughout the Caucasus, but the Armenian version with its large meatballs and sweet-savory combination is distinctive. It is a hearty, nourishing dish traditionally served during cold weather.
Region: Eastern Armenia